Gavvalu:


Ingradients:



Maida-1cup

Atta-2 cups

Salt-1/4tsp

Butter(or)dalda-50gms

Jagarrey-1/4kg

ilachi-3nos

oil to fry

method to prepare:



mix well maida, atta, salt, butter with water and make a dough.

Cover with thin cloth and keep a side for ½ hour

After dived dough into smallballs like marble in size,

Roll them on guvvala chekka (it can sold in our villages)



Heat oil in a kadai fry gavvalu in goldenbrown, keep a side



Heat a pan add jagarry with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate ,if it come to a round

Add gavvalu and ilachi powder mix well, divide indudval each



Store a dry container, these can store for 15-20 days





Venna muddalu:




Ingradients:



Maida-2cup

Atta-1/2cup

Salt-1/4tsp

Butter -150gms

Jagarrey-1/4kg

ilachi-3nos

oil to fry



method to prepare:



mix well maida,salt, butter with water and make a dough.

Cover with thin cloth and keep a side for ½ hour

After dived dough into smallballs like marble in size,

Heat oil in a kadai fry Venna muddalu in goldenbrown, keep a side



Heat a pan add jagarry with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate ,if it come to a round

Add Venna muddalu and ilachi powder mix well, divide indudval each



Store a dry container, these can store for 15-20 days